Italian Fruit and Hazelnut Cookies
|Hazelnuts||6 Ounce, coarsely chopped (1 1/2 Cups)|
|Mixed dried fruit||1 Cup (16 tbs) (You May Use Sour Cherries, Apricots, And Dates)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
1. Preheat oven to 350°F. In a food processor, combine hazelnuts, dried fruit, sugar, egg whites, vanilla and salt. Process, turning machine quickly on and off, until hazelnuts and fruit are finely chopped.
2. Drop by teaspoonfuls 2 inches apart onto generously greased cookie sheets. Bake 15 to 18 minutes, or until golden. Remove cookies immediately to racks and let cool completely. Store in a rightly covered container.